1/4 c. carrot juice
1 1/4 c. whole wheat pastry flour or brown rice flour
2 tsp. baking powder
1/2 c. maple syrup
2 tsp. cinnamon
1/4 c. wheat germ, optional
1 c. grated carrots
1 1/4 c. vegetable oil
1/2 c. raisins
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Blend the carrot juice with 1/4 cup of the flour, 1 tsp. of the baking powder, and 1 tsp. of the oil. Add the maple syrup. Reserve.

Sift the remaining cup of flour and tsp. of baking powder together with cinnamon, then add the wheat germ. Add to the maple syrup mixture with the remaining oil. Add the carrots, then fold in the raisins and walnuts.

Pour into a lightly greased nine by nine inch pan and bake for 30 to 40 minutes. Cool slightly before serving.